Dried Fruit And Nut Chutney (Sukhe Mevon Ki Chatni)
condiment, ethnic, indian, side dish
1/2 lb mixed nuts and dried fruit *
1 teaspoon coriander seeds
1 teaspoon fennel
1 teaspoon nigella **
1 teaspoon raw cane sugar
1 sea salt; to taste
1/2 teaspoon red chilli powder
1/2 pint cider vinegar
* e.g. walnuts, cashews, sultanas, dates ** Nigella or Kalaunji are little black seeds also known as : onion seeds.
This is a novel sweet chutney. You can also make it with water and lemon juice. There is plenty of opportunity to substitute dried fruits and nuts of your choice. A stylish and muscular side dish.
1. Clean the nuts and dried fruits and chop.
2. Place in a saucepan; add some water and bring to the boil. Add the spices (either whole or crushed, according to choice) and cook another 2 minutes.
3. put the rest of the ingredients into the pan, and simmer over moderate heat about 10 minutes. This chutney should not get too thick.
4. Remove pan from heat and let cool.
5. serve as needed; store leftovers in a jar for later use. Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman,09-20-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 6 servings